Make this hearty chili during eggplant season. It is a delicious combination of black beans, kidney beans, tomatoes, and eggplant which is cooked in a medley of rich aromatic herbs and spices with just the right touch of heat.
This is one fabulous meatless meal that is cooked in one pot and is filling, healthy, and satisfying. It can be served topped with grated cheese, plain Greek yogurt or sour cream, or served as a filling dip with gluten free tortilla chips or cut up vegetables for dippers.
Did I forget to mention it is also easy to make and absolutely "delish!"
Personally, I love black beans! I don't know why, but I could eat them everyday. Luckily for me there are so many interesting recipes that can be made with black beans. Are they healthy? You bet! Not only do they have a good amount of vitamins and minerals, they are also very high in immune building antioxidants and good quality fiber. If you are looking to boost the nutritional value of your meals, check out my July 2010-blog entry Powerful Reasons to Eat Black Beans
If you are serving this chili at a get together, put the cooked chili in a crock pot on low to keep it warm, and let guests help themselves.
Ingredients:
Directions:
Steam cubed eggplant until slightly soft and set aside.
In a dutch oven type pan, slowly saute garlic and onions in olive oil spray. Add the slightly steamed eggplant and cook for about two minutes, stirring frequently. Add diced tomatoes, black beans, kidney beans, hot pepper (if desired) , cumin, cinnamon, ground ginger, ( fresh herbs if desired )and fresh chopped salsa. Cook on low covered for about 20 minutes until flavors mingle. Serve hot with gluten free corn muffins ( see recipe Aug 2 post)
Enjoy
This recipe is linked to Pennywise Platter Thursday, Designs By Gollum , Friday Potluck , Hearth 'n Soul, La Bella Vita's,,Funky Fresh Friday, Nifty Thrifty Sunday, Food on Fridays
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